A #sheetpansupper that transitions us from winter (butternut squash!) to spring (asparagus!). This One Pan Roasted Maple Dijon Salmon is on the table in under 45 minutes start to finish, or 35 minutes if you prep the vegetables ahead. And if you haven’t tried this marinade combo on salmon, you haven’t lived.
- 1/2 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- Salt & pepper
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1/2 tablespoon balsamic vinegar
- 1 1/2 lbs salmon (or arctic char)
- 1 lb asparagus, trimmed
Preheat oven to 425.
On a sheet pan, toss butternut squash with 1 tablespoon of olive oil; season with salt and pepper to taste. Roast for 20 minutes.
While the squash is roasting, combine maple syrup, dijon mustard and balsamic vinegar and slather it over the salmon. Toss trimmed asparagus in remaining tablespoon of olive oil; season with salt and pepper to taste.
After 20 minutes, remove butternut squash from the oven and carefully add salmon and asparagus to the hot pan. Continue to roast for 15 min, or until salmon is cooked to your liking and asparagus is crisp-tender.